Ingredients
- 1 pound bulk breakfast sausage
- 1/4 cup flour
- 2 cups milk
- Salt and pepper
Directions
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits
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By mrtoel
Canton, GA
on April 29, 2013
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Awesome. Just plain awesome.
By veriia
MD, USA
on October 24, 2012
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Great flavor and easy directions. I will make this again. I used a wooden spoon and it took longer to mix in the milk and keep it smooth because I didn't want to scratch up my non-stick pan. I don't have cast iron; took a bit longer but well wroth it. What a great way to use up that flavor after cooking the sausage for breakfast.
By Chef Hobbes
Charlotte, NC
on July 29, 2012
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Biscuits and gravy are one of my boyfriend's favorite meals and after a very long, hard week at work I decided I would attempt to make it for him from scratch. It turned out wonderful!! We got our sausage from a pork farmer at the Farmer's Market. His mild turned out to have quite a bit of kick so I'd think about the spice as you're choosing a sausage. The only problem I had was since the sausage was frozen, by the time I got it all cooked, much of my fat was gone so I just used a pat of butter to get it started. Worked out great!
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